Recipe: Chicken Adobo10:56 AM
As with many restaurants and cuisines, nothing ever comes close to the tastes you grew up with. You can travel the world, dining at every restaurant known to man...but that extra pinch of pepper or dash of soy sauce your mom or grandma puts on your favorite dish never compares to the $55 dish you just travelled half the world for in hopes to taste a bit of home.
Here's a recipe a whipped up with the help of my mom, aunt, and cousins...
Hope you try it and do let me know how it goes!
+ 2.5 lbs chicken
+ 2 tbsp olive oil
+ 4 garlic cloves
+ .5 cup low sodium soy sauce
+ .5 cup apple cider vinegar
+ 1 cup water
+ 1 tsp chicken base (bouillon)
+ 1 tbsp black peppercorns
+ 2 bay leaves
+ Heat the olive oil in a large dutch oven over medium heat. Throw in the garlic and let it perfume and flavor the oil until the garlic pieces achieve a caramel color. Remove from the pan before it burns (otherwise it will leave a bitter taste). Brown the chicken pieces until golden brown on both sides, then remove.
+ Pour in vinegar and soy sauce, and season with the caramelized garlic, black pepper and bay leaf. Add the browned chicken and water, increase the heat to high, and bring to a boil. Once water has reached a boil, add the chicken base (bouillon) and reduce heat to medium-low, and simmer until chicken is tender and cooked through, 45 mins to 1 hour.